Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until
guacamole is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas
or totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori
Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer,
Cooking Echo, 3/93

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